RECIPE: Clean (or cleaner) Treats

Since I didn’t do anything particularly new for the lunchbox this week, I figured I’d instead write about one of my favorite topics: Treats.


It ain’t no secret I like ’em, or that I’m trying to find ways to reduce refined sugar, and man oh man! Have I found some good stuff lately! Like…

Chunky Monkey “Ice Cream”

My feller was totally skepticial about this one and figured it would just taste like cold baby food, but guess what? It was GREAT!  Ice cream is one of those near-impossible-to-buy-without-crap treats. The only brand I’ve been able to find is Haagen Dazs. (When Breyers sold out to Dreyers, they started adding gums.) This “ice cream” however, has NO CREAM. And you know what? It’s actually good! Like, really good! And super easy to make. Keep in mind, chocolate is a tyramine food, and could be a trigger for you. It doesn’t seem to be one of mine. If it is, simply leave the chocolate chunks out.



  • 3 peeled and chopped, then frozen, bananas
  • 1/4 cup walnuts, chopped
  • Handful of chocolate chunks
  • 2 Tablespoons almond butter

Puree the bananas in a food processor or blender until smooth. Add the walnuts and chocolate chunks and pulse until mixed in. Stir in the nut butter. Serve immediately or freeze for later consumption.

Original Recipe Source, here.


Coconut Oatmeal Cookies

Ohhhh… pure heaven. I love a good cookie. What I particularly like about this cookie is the use of coconut sugar, which supposedly doesn’t spike blood sugar levels like refined sugar, and keeping free of spikes is a great thing to prevent migraines. Plus it uses whole wheat flour and coconut oil instead of refined white flour and butter. And oh my goodness were these good. My feller said he liked them even better than traditional oatmeal cookies.



  • 1 cup coconut sugar
  • 1/2 cup coconut oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups whole wheat flour
  • 1 cup oats
  • 1 cup shredded coconut
  • 1/2 cup walnuts
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  1. Preheat oven to 375 degrees.
  2. Mix together sugar, coconut oil, eggs and vanilla.
  3. In a separate bowl, combine flour, oats, coconut, baking soda, cinnamon, and salt.
  4. Stir into wet mixture.
  5. Roll into balls and place on an un-greased cookie sheet, 2 inches apart.
  6. Bake for 8 – 12 minutes depending on how soft or hard you like your cookies.

Original recipe source, here.


Breakfast Souffle

I know I should eat eggs in the morning. I really do. The protein is great, it gives a terrific jump start to the day, but after a traumatic childhood event involving scrambled eggs, I’ve never been a huge fan, so I’m always trying to find ways to disguise eggs. This is one of my favorites. I used strawberries, but really, you could use any fruit.



  • 4 – 5 eggs, room temperature works best and separate your whites and yolks (use 4 if your eggs are large or 5 if they are on the smaller side)
  • 2 to 3 T pure maple syrup or sweetener of choice
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 1 cup fruit, both fresh or frozen will work great
  • 1 T coconut oil
  1. Turn your oven to 350.
  2. Put your coconut oil and fruit in the bottom of a pie pan or 2 large ramekins. If you are working with fresh fruit, slice it up before you add it to the dish. If it’s frozen, keep it whole and we’ll slice it up after it gets softer. Stick it in the oven while it’s preheating so the coconut oil melts and so the fruit gets soft.
  3. Meanwhile, we’ll make the rest of the souffle.
  4. Put your egg whites in a kitchen-aid or stand mixer (or hand held mixer) and whisk on high speed until peaks form. This will only take a few minutes.
  5. While the whites are whipping, put your yolks in a separate bowl. Add in the maple syrup (or other sweetener), vanilla and cinnamon. Mix well. Set aside until the whites are finished whipping.
  6. When the whites are finished whipping, add in the yolk mixture. Whisk for about 5 seconds more just until the yolk and white mixture is incorporated. It’s very important to not overmix it at this point. 5 seconds is plenty.
  7. Take the pie dish with the fruit/coconut oil out of the oven. If your fruit was frozen, you can slice it easily now so slice it up in smaller pieces right in the dish.
  8. Now pour your egg mixture into the pie dish/ramekins.
  9. Bake for 16-20 minutes or until golden on top and done in the middle. Enjoy!


Original Recipe Source, here.


Pumpkin Pecan Oatmeal

While we’re on the subject of breakfast, let’s talk oatmeal, a wonderful, pumpkin pie like oatmeal. I absolutely LOVE this. In fact, I had some for breakfast this morning. I was so excited to eat it, I didn’t take a picture, so instead you get a picture of… pumpkin. Alone.



  • 1/3 cup rolled oats
  • 1 cup milk of your choice, whole, almond OR 1/2 cup skim milk + 1/2 cup water
  • 1/3 – 1/2 cup pumpkin (more pumpkin for creamier oats)
  • 1/4 tsp vanilla
  • 1/4 – 1/2 tsp pumpkin pie spice, to taste
  • pinch of cinnamon, to taste
  • 1 tbsp brown sugar or maple syrup or Sucanat… whatever is your sweetener of choice
  • Pecan pieces
  1. In a small saucepan bring milk, oats, and salt to a soft boil.
  2. Reduce heat to medium and cook oats 5 minutes, stirring occasionally.
  3. Stir in pumpkin, vanilla, and spices. Cook 2 minutes more.
  4. Cover and remove from heat, let stand 2 minutes.
  5. Stir in 1 tbsp brown sugar or maple syrup and the pecan pieces (I use a lot of pecans!).


Pumkin Ballz

And because I had leftover pumpkin from the oatmeal, I tried this version of a raw ball. Again, a fabulous pumpkin pie like taste for a perfect afternoon treat.pumpballz


  • 4 T of dry ingredients (protein powder, oats, coconut, almond meal or any combo of those. I used oats and coconut)
  • Pecans
  • 2 T nut butter
  • 2 T pumpkin puree (store-bought or homemade)
  • 1/4 t cinnamon
  • 1/8 t nutmeg
  •  1/8 t cloves
  • pinch of dried ginger
  • pinch of sea salt
  • splash of vanilla extract
  • Sweetener of choice (I used agave).
  1. Pulse the dry ingredients in the food processor until you have a powder.
  2. Add in the reminding ingredients and pulse to combine.
  3. Taste a little bit for spice and sweetness- adjust as needed. (If you use maple syrup or honey as your sweetener, you may have to add more dry ingredients)
  4. The mixture will be very wet. Do not be afraid- just roll into balls using your hands or melon scooper and store in the fridge to harden slightly. In the fridge overnight allows the flavors to mingle and they taste even better.

Original Recipe Source, here.


And now… I suppose I should get back to thinking about non-treat foods. I do have a great beet recipe to share, and a paprika pork.

Until next time…

Later gators!

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